Nora wanted to take back that day they both ran through the sanctuary with unbridled energy, darting back and forth across the gravel path, running up to low hung branches and swinging up with their taut, brown arms.

Look at me! Michael would call, and Nora would catch her brother scaling up a Sycamore tree, higher and higher until she had to shield her eyes because her brother was now one with the sun.

A plastic bag with two peanut butter and jelly sandwiches sat at the bottom of Nora's pink knapsack, the backpack she had asked her mother for on repeat, each time they walked by aisle 8 at the store.

At the end of the path, there sat a small cabin, enrobed in thick vines and buzzing with the wings of a thousand insects, food for all those birds. Nora left Michael because that was what happened when you climbed trees too tall for your sister to follow after. Beads of sweat tickled her nose, her hair curled from the sultry slip of the afternoon, and she waited, her limbs long and languorous.

Michael two years younger, but now stronger, bigger than her, and Nora remembered the taste of blood when she bit his baby skin out of anger all those years ago.

As a writer, I'm drawn to families, to dissecting the relationships that provide us with so much comfort and so much pain. Michael and Nora are two siblings with a history that is both dark and jovial, a history like the countless other sibling pairs that fill our communities.

My own sister and I grew up with an affinity for cinnamon raisin bread. We ate it in the morning with peanut butter and jelly, we ate in the afternoon with a slather of butter and a sprinkle of cinnamon sugar. My mother would bring home those loaves from Pepperidge Farm, and we would ration ourselves to 3, maybe 4 slices a day.

This loaf of bread is far better, and I only wish that my sister was here to share a slice with me. Instead, I brought a loaf to my new neighbor and to my landlord (a delightful couple who has already blessed us with fresh paint, new ceiling fans, and a tiled kitchen floor).

The unique aspect of this loaf is the combination of leavening agents. Unlike traditional yeast bread, this loaf calls for baking powder and yeast. The dough only needs to rise once, and then after being placed in the oven, the baking powder works its magic to produce a light, tall loaf.

I adapted this recipe from King Arthur's Baking Companion, a wonderful resource to have in your kitchen if you are interested in baking (which I know we all are!)

1. In a large bowl, mix together your flour, sugar, yeast, cinnamon and salt. In a separate bowl, combine your milk, butter and egg. Stir the wet ingredients into the dry ingredients and beat until smooth. Cover with plastic wrap and allow to dough to rest for one hour. Then stir in the raisins and the baking powder.

3. Spoon the batter into the prepared pan and sprinkle with cinnamon-sugar on top. Bake the bread for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove the bread from the oven and allow to rest for 5 minutes before transferring to a cooling rack. Resist the urge to slice the bread until it has cooled!Always,Monet Anecdotes and Apple Cores

Cinnamon raisin bread is one of my absolute favorites! And you know something weird? Besides just plain butter, I also liked mine with cheese slices. There's something about the contrast between the sweet and salty that's always appealed to me. I mostly enjoyed store-bought C/R bread so your version here is an absolute delight to see. Will have to borrow your recipe. Thanks for sharing. :-)

I have to try this. I love the mix of yeast and baking powder and am interested to taste the texture of the finished bread. Your recipes never disappoint. I hope you are having a wonderful day. Blessings...Mary

That's probably my favorite baking cookbook, which I got as a present a few years ago. Though I'm not much of a baker, I've tried many of the recipes in there, like baguettes and different kinds of muffins and sweet breads. I'll have to look for this bread too.

Did I tell you how much I am enjoying your story? It's fun reading along each time I visit. We love cinnamon raisin bread in our house too, toasted with cream cheese on top. These are lovely! Wish I were your neighbor. Such a sweet gesture!

Lovely story! Your new kitchen is lovely and very well organized! Guess what I just baked cinnamon oatmeal and raisin cookies too and baking reminded me of you. Your cinnamon raisin bread looks very delicious!! Your wriiting compliments well with your delicious bread!

After reading your comment in my blog,I just had to come and check you out.You write beautfully(is that a word)...Your love of food and cooking jumped up at me and kept me here to read in your archives;love it.Rita

"...siblings with a history that is both dark and jovial..." - well said. Thanks for bringing back memories of sharing toasted Pepperidge Farm Cinnamon Bread with my sisters. We slathered the toasted bread with butter till it was soggy.

Your bread looks delicious. I'm sure your new neighbors and landlords are thrilled to have you in Austin. Who wouldn't love a neighbor who fills the air with the smell of baked cinnamon?

I don't think I've ever tried the Pepperidge Farm bread. Your bread is beautiful! Cinnamon raisin bread is one of my most favorites. You're so right about King Arthur having great info for aspiring bakers. Hope you enjoy Austin. I've heard it's a great place!

as a fellow devotee of the book of King Arthur, i'll definitely have to try a loaf of this. my boys have been on a cinnamon strike for a while now, but it is time to remind them of what they are missing.

I loved a good, organized kitchen :) It makes for such great baking adventures. This bread looks fantastic, and definitely reminds me of my days as a child eating Pepperidge Farm bread. As delicious as it was, the homemade version is always better.

When I first read your headline my mind went straight back to my childhood. The smell of cinnamon bread toasting. Thank you, mom! I'll still eat it with a half a pat of butter. Such a wonderful comfort food.

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Monet MoutrieWriting and baking in Austin, TX. I'm currently pursuing my MFA in Creative Writing...with hopes of a pie shop and a book in the near future. Thank you for reading and sharing.